Description
This classic Southern recipe for Fried Green Tomatoes delivers crispy, golden slices of tangy green tomatoes coated in a flavorful buttermilk and cornmeal batter. Perfect as a savory appetizer or side dish, these fried tomatoes are seasoned with Cajun spices and fried to perfection until beautifully crisp on the outside and tender inside.
Ingredients
Scale
Batter and Coating
- 1 cup buttermilk
- 1 large egg (beaten)
- 1 teaspoon hot sauce (we like Cholula)
- 1 cup all-purpose flour (divided)
- 1 tablespoon Cajun/Creole seasoning (divided)
- 1/2 cup cornmeal
Main Ingredient
- 5-6 medium green tomatoes
Frying
- 2-3 cups vegetable oil or vegetable shortening (for frying)
Instructions
- Prepare the Buttermilk Mixture: In a shallow bowl, whisk together the buttermilk, beaten egg, and hot sauce until smooth and well combined.
- Mix First Flour Coating: In a separate bowl, stir together 1/2 cup of the all-purpose flour and 1/2 tablespoon of the Cajun seasoning. This will be the first coating layer for the tomatoes.
- Mix Second Flour and Cornmeal Coating: In a third bowl, combine the remaining 1/2 cup of flour, the remaining 1/2 tablespoon of Cajun seasoning, and the 1/2 cup of cornmeal. This mixture will create a crunchy, flavorful outer layer.
- Heat the Oil: Pour 2 to 3 cups of vegetable oil or shortening into a heavy stockpot or Dutch oven and begin heating it over medium-high heat. Heat the oil to a precise temperature of 375°F, which will take about 15 minutes.
- Slice and Prepare Tomatoes: While the oil heats, slice the green tomatoes into 1/2-inch thick rounds. Lay the slices on layers of paper towels and gently press on both sides with more paper towels to absorb excess moisture, which helps the batter adhere better and prevents splattering during frying.
- Coat the Tomato Slices: Dip each tomato slice first into the flour mixture (first coating), then into the buttermilk mixture, and finally into the flour and cornmeal mixture (second coating). Be sure each slice is fully coated at each stage for maximum crunch.
- Arrange Coated Slices: Place the coated tomato slices in a single layer on a clean plate or tray. Repeat the coating process with all tomato slices.
- Fry the Tomatoes: Once the oil reaches 375°F, carefully slide each tomato slice into the hot oil. Fry each slice for about 2-3 minutes per side, or until they turn golden brown and crispy.
- Drain Excess Oil: Use a slotted spoon to remove the fried tomatoes from the oil and transfer them onto paper towels to drain excess grease.
- Continue Frying in Batches: Repeat the frying process in batches until all tomato slices are cooked and golden brown.
- Serve: Serve the fried green tomatoes hot, accompanied by your favorite dipping sauce for a delicious appetizer or snack.
Notes
- Ensure the oil temperature is maintained at 375°F for optimal frying results and to prevent sogginess or burning.
- Patting the tomato slices dry is essential to prevent splattering and to help the batter stick.
- You can substitute hot sauce to adjust spice level as preferred.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend matching 1:1.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution.
- Do not overcrowd the frying pot; fry tomatoes in batches to maintain oil temperature.
